Banana Coconut Cake



  • ¾ cup salted butter at room temperature
  • 1 ½ cups granulated sugar
  • 2 large eggs at room temperature
  • 1 cup mashed ripe bananas
  • 1 teaspoon vanilla extract
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk
  • ½ cup chopped pecans
  • 1 cup shredded coconut


  • 1 cup salted butter at room temperature
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • ¼ cup cold heavy cream


  • Grease and flour 2 9” round cake pans.
  • Preheat the oven to 375º Farenheit.
  • In a mixing bowl, cream the butter and sugar together.
  • Add the eggs and mix well, scraping the sides of the bowl as needed.
  • Add the ripe bananas and vanilla extract and mix again for 2 minutes.
  • In a small bowl, whisk together the cake flour, baking powder, baking soda and salt.
  • Add the dry ingredients and the buttermilk to the creamed banana mixture alternately, mixing between each addition.
  • Fold in the chopped pecans.
  • Spoon the cake batter into the two prepared pans evenly.
  • Sprinkle the tops with the shredded coconut.
  • Bake 15 minutes. Then cover the cake pans loosely with foil and bake an additional 10-15 minutes or until the cake tests done.
  • Cool the cakes in the pans, then turn them out to a wire rack to cool completely.
  • In a large mixing bowl (or the bowl of a stand mixer), cream the butter until it is almost white in appearance. Add the powdered sugar, extracts and heavy cream. Beat well until light and fluffy.
  • Place one cake on a cake plate with the coconut side down.
  • Spread some frosting on top of this cake.
  • Place the second cake layer coconut side up on the first cake.
  • Frost the sides of the cake with the frosting. Frost the outer top edge of the cake (about 1-2” around the outer edge depending on how much frosting you have left). Leave the center of the cake unfrosted to show the coconut top.
  • Store in an airtight container.

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